Spicy Tuna Rolls

After making sushi rice, it is time to explore the world of sushi.

Ingredients:
1 tuna fillet 8oz
1 tsp mayonnaise
1 1/2 cups sushi rice
1/2 cup spinach or about 12 leaves
1/4 cup thinly-sliced red onions
1 avocado thinly cut
4 Nori sheets
2 tbs of Japanese Seven Spice (Shichimi Togarashi) – store bought
oil for grilling
Garnish:
Soy sauce
Wasabi paste (Japanese radishes)
Pickled ginger
Sushi mat for rolling
Directions:
Sprinkle Japanese Seven Spice on both sides of tuna. Brush tuna with some oil. In sauté pan on medium heat, put the tuna  and cook for few minutes on each side or until fish turns a pale color. Use a fork to break the fish into small pieces. Add mayonnaise. Divide the rice into 4 equal portions.
Assembling the Sushi rolls:
Place Nori sheets shiny-side down on the sushi mat lengthwise.

 Using wet hands, spread 1 portion of rice evenly onto a Nori sheet, leaving about 1/2 inch of the Nori sheet visible at the end farthest away.

 Don't make the layer too thick – the Nori sheet should still be visible through the layer of rice.
 At the nearest and, lay a few spinach leaves. Top with a layer of cucumber, red onions and tuna next to it. It should look like one straight line from right to left.

To roll the sushi, fold the mat over. Start at the end where the ingredients are and tuck the end of the Nori sheet and begin rolling. Keep rolling and lifting up on the mat while keeping even pressure until finishing the roll. At the end of the roll, use water to seal the sushi roll to close.

Remove sushi roll from the mat and cut it into 6 even-size pieces with a very sharp knife. Serve with dipping sauce, pickled ginger and Wasabi.

Dipping sauce:
1/4 cup light soy sauce
1/4 cup rice vinegar or lemon juice
2 tbs sugar